Ingredients
- 1 tablespoon plus 1/2 cup butter, divided
- 2-1/2 cups miniature marshmallows
- 2-1/4 cups sugar
- 1 cup heavy whipping cream
- 16 ounces white-colored baking chocolate, finely chopped
- 2 teaspoons vanilla flavoring
- 2 cups chopped pecans
Directions
- Line a 9-in. square pan with foil. Greased the foil with 1/2 tablespoon butter and hang aside. Butter the edges of a big heavy saucepan with 1/2 tablespoon butter. Cut remaining butter into small pieces and put inside a large heat-proof bowl add marshmallows and hang aside.
- Within the buttered saucepan, combine sugar and cream. Prepare and stir over medium heat until mixture involves a boil. Cover and prepare for just two minutes to dissolve any sugar crystals. Uncover prepare over medium heat, without stirring, until a chocolate thermometer reads 234 (soft-ball stage).
- Remove in the heat. Pour over butter and marshmallows stir until melted. Add some chocolate. Continue stirring until chocolate and mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan. Refrigerate until firm. Lift from pan remove foil and reduce 1-in. squares. Store within an airtight container at 70 degrees. Yield: about 3-1/2 pounds (about 6-1/2 dozen).
Initially printed as White-colored Pecan Fudge in Country Lady Christmas Annual 2001, p45